1. Put part of the rye flour and water in the soup into the milk pot, stir while heating, and it will show obvious lines. After cooling, refrigerate for 2 hours for later use.
2. Put the ingredients in the main dough except the butter into the cook machine, and put the soup in it
3. Stir to expand state
4. Add butter softened at room temperature
5. Continue to stir until fully expanded
6. Pour in the grains
7. Mix well at low speed
8. The dough is taken out and rounded for a fermentation
9. Ferment for half an hour
10. Divide into three equal parts and round, relax for 15 minutes
11. Take a dough and roll it into an oval shape
12. Turn it upside down, turn it horizontally, and use your fingers to dig the bottom into an octopus shape
13. Rolled into an olive shape from top to bottom
14. Pour the whole grains on the plate
15. Spray water on the surface of the bread dough, and roll the grains on the plate
16. Ferment to double the size, put it in a preheated oven at 190 degrees and bake for about 25 minutes
